CN104172127A - Muslim mushroom beef sauce and preparation method thereof - Google Patents

Muslim mushroom beef sauce and preparation method thereof Download PDF

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Publication number
CN104172127A
CN104172127A CN201410380845.8A CN201410380845A CN104172127A CN 104172127 A CN104172127 A CN 104172127A CN 201410380845 A CN201410380845 A CN 201410380845A CN 104172127 A CN104172127 A CN 104172127A
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beef
mushroom
add
parts
weight
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CN201410380845.8A
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Chinese (zh)
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CN104172127B (en
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杨正苍
王占河
刘登富
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宁夏红山河食品有限公司
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum

Abstract

The invention discloses Muslim mushroom beef sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim mushroom beef sauce comprises the following raw materials in parts by weight: 30-300 parts of vegetable oil, 10-100 parts of diced beef, 2-20 parts of dry red peppers, 2-10 parts of chilli sauce, 20-60 parts of mushrooms, 2-50 parts of garlic, 1-10 parts of shallot, 1-20 parts of fresh ginger, 2-15 parts of table salt, 0.3-3 parts of mixed soybean sauce, 1-5 parts of white granulated sugar, 0.8-2 parts of pepper and 0.1-5 parts of spice. Beef is specially pickled, is quickly frozen and is added with oil to be fried, so that mutton smell is removed, flavor is enhanced, and the beef is rich in nutrition and crisp in taste. The Muslim mushroom beef sauce has the beneficial effects that the raw materials are finely selected, a formula is precise and scientific, various requirements on nutrition, flavor and color are met, the process is scientific and reasonable, the flavors of the beef, the mushroom, the chilli sauce and the spice are harmonious, and the Muslim mushroom beef sauce is crisp in taste and is chewable.

Description

A kind of Islamic mushroom-contained beef paste and preparation method thereof

Technical field

The invention belongs to food dressing technical field, particularly a kind of Islamic mushroom-contained beef paste and preparation method thereof.

Background technology

Beef is rich in protein, and fat content is low, and in beef, amino acid composition approaches human body needs, can improve body resistance against diseases, suitable especially to the crowd who grows and need to take good care of, and there is tonifying middle-Jiao and Qi, nourish taste, strong muscles and bones, the effects such as consumer edema.Because its delicious flavour is nutritious, and there is benifit more and liked by people, enjoying the laudatory title of " favourite son in meat ".

Mushroom is second-biggest-in-the-world edible mushroom, at the title of among the people have " mountain delicacy ".Because of its delicious flavour, the fragrance people that oozes, nutritious, have " plant queen " good reputation.Mushroom is rich in Cobastab group, iron, potassium, provitamin D, and taste is sweet, and property is flat, cures mainly anorexia, and weak breath is weak.Be rich in flavor component, delicate flavour composition, lentinan, Eritadenine, mushroom adenine, ergosterol and fungisterol etc., be one of rare delicious health food.Often edible to prevention human body, particularly baby, for want of vitamin D and the serium inorganic phosphorus that causes, rickets that blood calcium dysbolism causes are useful, can prevent the various mucous membranes of human body and dermatitis sick.In the daily dietary structure of people, suitably increase the intake of mushroom, can improve a poor appetite, balanced nutrients, strengthens body immunity, maintains the general level of the health of human normal.

Beef paste is as a kind of edible, easy to carry, and broad-spectrum flavouring, is loved by the people.In long-term production practices, it is found that beef and mushroom collocation can make both bring out the best in each other, and are also more and more subject to people's attention making the research of mushroom beef paste.

Application number is that the production method > > of China of 200410019309.1 invention < < mushroom beef fried bean sauce discloses the production method that a kind of major ingredient is the mushroom beef fried bean sauce of Minced Beef or silk, mushroom residue and flour paste, yellow bean sauce, wherein Minced Beef or silk after freezing normal temperature unfreezing, and add water-loss reducer and antioxidant, after the frying of via interlayer pot, add soup stock and add thickener to make.This production method too relies on food additives, and nutrition formation is reasonable not, and adding of thickener limited product use, if for example use when stewing vegetable, easily causes and is burned.

Application number is that the China invention < < beef mushroom sauce of 201210008767.X and preparation method thereof > > discloses a kind of beef mushroom sauce and preparation method thereof, and this beef mushroom sauce is formulated by the raw material of following weight portion: 400 parts of Carnis Bovis seu Bubalis, 100 parts of dried thin mushrooms, 120~200 parts of beef pickling liquids, 5~10 parts of mushroom flavourings, 0.5~1 part of food flavor enzyme.By adding pickling liquid after Carnis Bovis seu Bubali stripping and slicing, pickle tumbling 4-6hr, the cooling rear pelletizing of boiling is dried; Dried thin mushroom bubble is sent out rear high pressure and is cooked, and after cooling enzymolysis, granulates and adds mushroom flavouring; After the two being mixed, sealing sterilization makes again.

Application number is that a China invention < < mushroom beef paste of 201210115252.X and preparation method thereof > > discloses mushroom beef paste formula of a kind of unique flavor and preparation method thereof, and it is to take edible mushroom mushroom, soya sauce, vegetable oil, very lean beef through special process processing and fabricating, to form as primary raw material.Its formula is: new fresh mushroom 40-50%, soya sauce 10-30%, vegetable oil 15-35%, very lean beef 3-8%, fresh green onion 1-2%, fresh ginger 1-2%, fresh garlic 1-2%, chilli 1.7-3.4%, edible salt 1-3%, white sugar 1-3%, monosodium glutamate 0.5-1%, (anise, Chinese prickly ash, cassia bark, fennel seeds were by weight 3: 4: 2: 1) 1-2%, dry green onion, ginger, garlic powder (by weight 1: 1: 1) 0.06-0.16% for spice.Its preparation method is: raw material are made and pretreatment only, chili oil preparation, and the end preparation of very lean beef, frying, filling, exhaust, sterilizing.Product of the present invention is guaranteeing only aromatic while of mushroom, sauce is aromatic thick, mouthfeel is micro-peppery, after edible, can whet the appetite, go with rice and increase appetite, the not only integrated multi-nutrition of mushroom, soya sauce and beef, and color is all good, be that a kind of nutritious, delicious flavour, mouthfeel are strong, the green appetizing food of instant.

Application number is that 201210329060.9 China invention < < mushroom beef paste and preparation method thereof > > discloses a kind of mushroom beef paste and preparation method thereof, this mushroom beef paste, raw material by following weight portion is prepared from: dried thin mushroom 14~21, vegetable oil 30~50, fermented soya bean 4.5~8.5, beef 3~5, white sugar 0.45~0.85, salt 0.8~1.2, green onion 1~3, garlic 1~3, chilli pepper 4~8, spice 0.25~0.65, monosodium glutamate 0.7~1, streptococcus lactis 0.04~0.08, aniseed water is appropriate, this mushroom beef paste is nutritious, unique flavor, green health, crisp lentinus edodes biscuit is fragrant, beef is soft, the mellow deliciousness of taste, met people's edible and nutritional need.

Application number is the preparation method that a China invention < < fermented type beef paste of 201310361739.0 and preparation method thereof > > discloses a kind of fermented type beef paste, raw material comprises beef, dregs of beans, flour, mushroom powder, salt and water, production technology adopts low-salt solid-state fermentation method, fermented bacterium adopts aspergillus oryzae A100-8, salt tolerant yeast S3-2 and salt tolerant lactic acid bacteria, concrete steps comprise the preparation of aspergillus oryzae A100-8 kind song, the preparation of beef paste Daqu and the fermentation of beef paste.The nutritional characteristic that the present invention is different from vegetable protein according to animal protein, by beef and dregs of beans mix ferment be prepared into nutritious, the sauce series products of unique flavor, this beef paste ester is fragrant outstanding, mouthfeel is also more delicious, more has the nutrition complement effect of animal protein and vegetable protein concurrently.Although the beef paste that this invention prepares is nutritious, absorption easy to digest, rubs beef again through lengthy fermentation, taste and traditional food differ greatly, be difficult for being accepted by ordinary consumer, and because primary raw material is meat gruel or powder, lack due strength and the mouthfeel of chewing.

Application number is that China of 201310639358.4 invention < < mushroom beef paste and preparation method thereof > > the invention discloses a kind of mushroom beef paste and preparation method thereof, is to be made by the raw material of following weight parts: beef 90-100, mushroom 30-45, hawthorn 10-15, Fructus Hordei Germinatus 5-8, kudzu-vine root powder 5-8, ginkgo cooking wine 4-8, natto 10-15, dark soy sauce 5-8, salt 5-15, paprika 20-25, old ginger 8-16, chive powder 4-6, olive oil are appropriate; Mushroom beef paste of the present invention, nutritious, unique flavor, the mellow deliciousness of taste, when thering is beef, mushroom trophic function, go back compatibility other there is step-down, relax bowel, the functional component such as detoxication and toxicant eliminating function, orthofunction, has met eating and nutritional need of people.

Although foregoing invention differs from one another, solved certain technical problem, also come with some shortcomings.Because beef fiber is thicker, preparation method is improper easily causes old tough difficulty to chew, or processes and excessively do not chew strength, and how to prepare not only soft tender succulence but also chew strength, and nutritious reasonable, natural beef product delicious in taste, is a great problem of this area.In addition, halal food, meets the food of Islamic Halal food standard.In China, typically refer to the diet product that Islamic requires that meets of butchering, process, making according to Chinese Moslem's eating habit, there is strict religion characteristic taboo.One of food that wherein alcohol drink is obviously forbidden, has left wine conventional in Chinese cooking, how to process and just can make beef remove the flavouring of having a strong smell, and is also a great problem during Muslim beef sauce is produced.

Summary of the invention

For addressing the above problem, the invention provides a kind of absorption balanced in nutrition, easy to digest, fresh fragrance foot, there is the Islamic mushroom-contained beef paste of the strength of chewing, another object of the present invention is to provide the preparation method of this mushroom beef paste.

For achieving the above object, the present invention is achieved through the following technical solutions, an Islamic mushroom-contained beef paste, comprises that the raw material of following parts by weight forms: vegetable oil 30-300, diced beef 10-100, chilli 2-20, thick chilli sauce 2-10, mushroom 20-60, garlic 2-50, green onion 1-10, ginger 1-20, edible salt 2-15, mixing soy sauce 0.3-3, white granulated sugar 1-5, Chinese prickly ash 0.8-2, spice 0.1-5.

Described spice comprises that the raw material of following parts by weight forms: 0.5 part of spiceleaf, 0.1 part of peppermint, 0.5 part, pepper, 1 part of anise, 0.5 part, cassia bark, 0.2 part, cardamom; After microwave drying, pulverize;

Preferably, described spice also comprises dried orange peel 0.5-0.8 part, 0.2 part of tsaoko, 0.2 part of fructus amomi, 0.1 part of kaempferia galamga, 0.1 part of the root of Dahurain angelica;

Preferably, described mixing soy sauce is comprised of the raw material of following parts by weight: dark soy sauce: sauce for braising: light soy sauce: taste is extremely fresh=and 1-2:1:1-3:0.2-0.5;

Preferably, described thick chilli sauce preparation method is as follows:

1. raw material is processed:

1. choose impurity elimination: select the good fresh chilli of maturity, the foreign material such as blade of grass of removing bush redpepper stem, leaf and sneaking into;

2. clean, draining: after cleaning, web plate draining is to surperficial anhydrous droplet;

3. removing handle, going the base of a fruit, cutting is iblet size, adds capsicum quality 2-3 soft water doubly, and beater is beaten as capsicum slurry;

2. allotment: add the salt of capsicum slurry weight 2-3%, the white sugar of 1-2%, 1% lemon juice to mix;

3. fermentation: adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation;

(1) add bacterium liquid, sealing;

(2) control temperature at 36-40 ℃ of prior fermentation that carries out 12-15 hour, control subsequently temperature and carry out after fermentation in 30-40 hour at 37-38 ℃; Seal of vessel between whole yeast phase, after fermentation ends, sterilization sealing is stand-by;

The suitable addition of described bacterial classification is: lactic acid bacteria 1-2%, and Lactobacillus plantarum 1-2%, the capsicum of take slurry weight is basis.

Described capsicum is preferably: in red rice green pepper, line capsicum at least one;

Described capsicum is preferably: red rice green pepper: line capsicum=1-2:1-3;

Described diced beef preparation method comprises the steps:

Beef is cut into inch strips after cleaning, the salt gradation of beef weight 1-2% is sprinkled upon to tumbling 2-5min on beef, add 1-3 times of preserved materials of beef weight to pickle below 3-6hr at 4 ℃, be cut into 0.5-1cm beef granules, add beef mushroom enzymolysis liquid and preserved materials to beat along a direction, after absorbing completely, add rapidly olive oil to mix thoroughly, and add maltodextrin to mix thoroughly, quick-frozen is to-6--8 ℃.Beef weight 2-3 siritch is doubly heated to 180-200 degree, and lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, and adding beef granules to fry soon 2-5min, to make diced beef standby;

Described beef mushroom enzymolysis liquid and preserved materials addition are the 10-20% of beef weight;

Described beef mushroom enzymolysis liquid: preserved materials=1-3:1-2;

Preferably, described preserved materials comprises that the raw material of following parts by weight forms: salt 1-2 part, pulp 0-10 part, fruit juice 1-2 part, mixing soy sauce 3-10 part, white sugar 1-3 part, pepper 1-3 part, Chinese prickly ash 1-4 part, five-spice powder 1-2 part, dried orange peel powder 1-2 part, thick chilli sauce 1-3 part;

In the preferred lemon of described pulp, apple, grape, pears, watermelon, muskmelon, peach at least one;

In the preferred concentrated medlar juice of described fruit juice, red date inspissated juice, AJC, Chinese gooseberry inspissated juice at least one.

Described beef mushroom enzymolysis liquid can adopt this area conventional method preparation;

Preferably, described beef mushroom enzymolysis liquid is adopted preparation with the following method:

Mushroom is processed: select dried thin mushroom, clean up, 1-2 times of 60-80 ℃ of emerge in worm water 20-40min, is cooled to rapidly normal temperature, and the water of bubble mushroom retains, and when enzymolysis, uses;

Be refrigerated to-1-1 ℃ degree after beef cleans, rub together with mushroom, the water (comprising bubble mushroom water) that adds mixed material 1-2 times weight, the gap of adjusting colloid mill stator and rotor is 60~120 microns, colloid mill flow-control is 0.1~0.3 ton/hour and makes mixing gravy, adjustment pH is 8-10, add the trypsase of gravy weight 0.1-0.25% and the alkali protease of 0.05-0.1%, 37-45 ℃ of mixed enzymolysis 1-2h, adjust pH to 5-6.5, be warming up to 50-58 ℃, the food flavor enzyme enzymolysis 3-4h that adds gravy weight 0.2-0.3%, enzyme goes out, homogeneous, concentration makes solid content reach 30-55%.

Described Islamic mushroom-contained beef paste preparation method comprises the steps:

(1) get the raw materials ready:

Ginger, green onion, garlic clean that to be chopped into 0.5cm left and right size particles standby;

Mushroom is manually chosen impurity elimination, and after cleaning, rubbing is that 0.5cm size particles is standby;

Preferably dried thin mushroom, cleans up, and 1-2 times of 60-80 ℃ of emerge in worm water 20-40min, is cooled to rapidly normal temperature, rub into 0.5cm size particles standby;

The artificial impurity elimination of chilli, remove handle, clear water cleans, and with making green pepper machine, to be broken into the big or small sheet of 1cm standby;

(2) mix frying:

Vegetable oil is heated to 130-160 degree, lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, add chilli to continue frying 2 minutes, add thick chilli sauce frying 2-3 minute, add mushroom frying 5-6 minute, add the diced beef frying preparing about 2 minutes, add successively salt, white granulated sugar, spice, the frying of mixing soy sauce 5 minutes.

(3) hot filling:

Maintenance product temperature is filling more than 65 degree.

Beneficial effect

1. the present invention is damaged the institutional framework of meat salt adding tumbling after beef slitting, and meat relaxes and fibrous fracture, thereby absorb salinity, is also that following process is ready;

2. add fruit, fruit juice to pickle, both removed the flavouring of having a strong smell, natural tartaric acid can promote the degraded of beef fiber again;

3. through pre-treatment, then pickle, easily tasty, and special preserved materials, makes beef fiber appropriateness degraded in curing process, is beneficial to granulation, also be beneficial to the rear whipping process of granulating and fully absorb pickling liquid and beef mushroom enzymolysis liquid, be beneficial to water holding, water conservation, the tenderization of beef.

4. by beef and mushroom mixed enzymolysis, sweet mellow wine, trehalose and bacterium abundant in mushroom are sugared, manganese, zinc, copper, magnesium, selenium and other trace elements, respectively trypsase, alkali protease, food flavor enzyme are had to certain activation, mixed enzymolysis can improve enzymolysis efficiency, can significantly improve again fragrance and the delicate flavour of enzymolysis liquid.Beef adds beef mushroom enzymolysis liquid after granulating, and improves the tender degree of beef and removes the flavouring of having a strong smell, and has greatly improved nutrition content in beef simultaneously; After whipping, add appropriate olive oil and maltodextrin, can prevent that moisture from separating out; Frying under higher oil temperature rapidly after quick-frozen, violent variations in temperature, makes to produce a large amount of tiny micropores in beef granules, can make the diced beef of preparation have special crisp mouthfeel.

5. pickle, frying process used different spices, can be according to manufacturing procedure feature, performance spice is same-action not.During frying, the bitter odor type condiment such as dried orange peel, tsaoko, fructus amomi, kaempferia galamga, the root of Dahurain angelica are coordinated in a routine ratio with other spices, can reach and ward off the object of removing, alleviating peculiar smell, can in heating process, there is complicated chemical reaction with food materials such as beef again, produce unique fragrance and flavour.

6. use the thick chilli sauce of special preparation, nutritious, beautiful in colour, the salty fragrant nature of taste, becomes soy sauce azarin profit after frying, be rich in gloss.

7. particular care is given to selecting the ingredients in the present invention, and formula rigorous and scientific, takes into account the each side requirements such as nutrition, taste, color and luster, and craft science is reasonable, and beef flavor, mushroom fragrance, thick chilli sauce fragrance, spice fragrance etc. are all fragrant harmonious, the crisp strength of chewing again of mouthfeel.

The specific embodiment

Embodiment 1

An Islamic mushroom-contained beef paste, comprises that the raw material of following parts by weight forms: vegetable oil 30, diced beef 10, chilli 2, thick chilli sauce 10, mushroom 20, garlic 2, green onion 1, ginger 1, edible salt 2, mixing soy sauce 0.3, white granulated sugar 1, Chinese prickly ash 0.8, spice 0.1;

Described spice comprises that the raw material of following parts by weight forms: 0.5 part of spiceleaf, 0.1 part of peppermint, 0.5 part, pepper, 1 part of anise, 0.5 part, cassia bark, 0.2 part, cardamom; After microwave drying, pulverize;

Described mixing soy sauce is mixed by commercially available two kinds and above soy sauce;

Described thick chilli sauce is commercially available thick chilli sauce;

Described diced beef preparation method comprises the steps:

Beef is cut into inch strips after cleaning, the salt gradation of beef weight 2% is sprinkled upon to tumbling 5min on beef, add 1 times of preserved materials of beef weight to pickle below 6hr at 4 ℃, be cut into 0.5cm beef granules, add beef mushroom enzymolysis liquid and preserved materials to beat along a direction, after absorbing completely, add rapidly olive oil to mix thoroughly, and add maltodextrin to mix thoroughly, quick-frozen is to-6--8 ℃.The siritch of 2 times of beef weight is heated to 180 degree, and lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, and adding beef granules to fry soon 2-5min, to make diced beef standby;

Described beef mushroom enzymolysis liquid and preserved materials addition are 10% of beef weight;

Described beef mushroom enzymolysis liquid: preserved materials=3:1;

Described preserved materials is the conventional preserved materials in this area;

Described beef mushroom enzymolysis liquid adopts this area conventional method preparation;

Described Islamic mushroom-contained beef paste preparation method comprises the steps:

(1) get the raw materials ready: ginger, green onion, garlic clean that to be chopped into 0.5cm left and right size particles standby;

Dried thin mushroom, manually chooses impurity elimination, cleans, and 1 times of 60 ℃ of emerge in worm water 40min, is cooled to rapidly normal temperature, rub into 0.5cm size particles standby;

The artificial impurity elimination of chilli, remove handle, clear water cleans, and with making green pepper machine, to be broken into the big or small sheet of 1cm standby;

(2) mix frying:

Vegetable oil is heated to 130 degree, lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, add chilli to continue frying 2 minutes, add thick chilli sauce frying 2-3 minute, add mushroom frying 5-6 minute, add the diced beef frying preparing about 2 minutes, add successively salt, white granulated sugar, spice, the frying of mixing soy sauce 5 minutes;

(3) hot filling:

Maintenance product temperature is filling more than 65 degree.

Embodiment 2

An Islamic mushroom-contained beef paste, comprises that the raw material of following parts by weight forms: vegetable oil 100, diced beef 30, chilli 10, thick chilli sauce 2, mushroom 30, garlic 10, green onion 5, ginger 10, edible salt 6, mixing soy sauce 1, white granulated sugar 2, Chinese prickly ash 0.8, spice 1;

Described spice comprises that the raw material of following parts by weight forms: 0.5 part of spiceleaf, 0.1 part of peppermint, 0.5 part, pepper, 1 part of anise, 0.5 part, cassia bark, 0.2 part, cardamom, 0.5 part of dried orange peel, 0.2 part of tsaoko, 0.2 part of fructus amomi, 0.1 part of kaempferia galamga, 0.1 part of the root of Dahurain angelica; After microwave drying, pulverize;

Described mixing soy sauce is comprised of the raw material of following parts by weight: dark soy sauce: sauce for braising: light soy sauce: taste is extremely fresh=and 1:1:2:0.2;

Described thick chilli sauce is commercially available thick chilli sauce;

Described diced beef preparation method comprises the steps:

Beef is cut into inch strips after cleaning, the salt gradation of beef weight 1% is sprinkled upon to tumbling 3min on beef, add 2 times of preserved materials of beef weight to pickle below 4hr at 4 ℃, beef surface moisture is blotted, be cut into 1cm beef granules, add beef mushroom enzymolysis liquid and preserved materials to beat along a direction, after absorbing completely, add rapidly olive oil to mix thoroughly, and adding maltodextrin to mix thoroughly, quick-frozen is to-6--8 ℃.The siritch of 2 times of beef weight is heated to 190 degree, and lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, add beef granules piece stir-fry 2-5min to make diced beef standby;

Described beef mushroom enzymolysis liquid and preserved materials addition are 12% of beef weight;

Described beef mushroom enzymolysis liquid: preserved materials=2:1;

Described preserved materials comprises that the raw material of following parts by weight forms: 1 part of salt, 2 parts of fruit juice, 3 parts, soy sauce of mixing, 1 part of white sugar, 2 parts, pepper, 2 parts, Chinese prickly ash, 1 part of five-spice powder, 1 part, dried orange peel powder, 1 part of thick chilli sauce;

Described fruit juice is concentrated medlar juice;

Described beef mushroom enzymolysis liquid is adopted preparation with the following method:

Mushroom is processed: select dried thin mushroom, clean up, 1 times of 60 ℃ of emerge in worm water 40min, is cooled to rapidly normal temperature, and the water of bubble mushroom retains, and when enzymolysis, uses;

Be refrigerated to-1-1 ℃ after beef cleans, rub together with mushroom, the water that adds 2 times of weight of mixed material, comprising bubble mushroom water, the gap of adjusting colloid mill stator and rotor is 80 microns, colloid mill flow-control is 0.1 ton/hour and makes mixing gravy, adjusting pH is 8, adds the trypsase of gravy weight 0.1% and 0.1% alkali protease, 37 ℃ of mixed enzymolysis 2h, adjust pH to 5, be warming up to 50 ℃, add the food flavor enzyme enzymolysis 3h of gravy weight 0.3%, enzyme goes out, homogeneous, concentration makes solid content reach 30%.

Islamic mushroom-contained beef paste preparation method is provided simultaneously, comprises the steps:

(1) get the raw materials ready:

Ginger, green onion, garlic clean that to be chopped into 0.5cm left and right size particles standby;

Dried thin mushroom, manually chooses impurity elimination, cleans 2 times of 65 ℃ of emerge in worm water 28min, is cooled to rapidly normal temperature, rub into 0.5cm size particles standby;

The artificial impurity elimination of chilli, remove handle, clear water cleans, and with making green pepper machine, to be broken into the big or small sheet of 1cm standby;

(2) mix frying:

Vegetable oil is heated to 140 degree, lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, add chilli to continue frying 2 minutes, add thick chilli sauce frying 2-3 minute, add mushroom frying 5-6 minute, add the diced beef frying preparing about 2 minutes, add successively salt, white granulated sugar, spice, the frying of mixing soy sauce 5 minutes.

(3) hot filling:

Maintenance product temperature is filling more than 65 degree.

Embodiment 3

An Islamic mushroom-contained beef paste, comprises that the raw material of following parts by weight forms: vegetable oil 150, diced beef 50, chilli 10, thick chilli sauce 10, mushroom 60, garlic 50, green onion 10, ginger 10, edible salt 5, mixing soy sauce 3, white granulated sugar 2, Chinese prickly ash 1, spice 2;

Described spice is comprised of the raw material of following parts by weight: 0.5 part of spiceleaf, 0.1 part of peppermint, 0.5 part, pepper, 1 part of anise, 0.5 part, cassia bark, 0.2 part, cardamom, 0.8 part of dried orange peel, 0.2 part of tsaoko, 0.2 part of fructus amomi, 0.1 part of kaempferia galamga, 0.1 part of the root of Dahurain angelica, after microwave drying, pulverize;

Described mixing soy sauce is comprised of the raw material of following parts by weight: dark soy sauce: sauce for braising: light soy sauce: taste is extremely fresh=and 2:1:1:0.3;

Described thick chilli sauce preparation method is as follows:

1. raw material is processed:

1. choose impurity elimination: select the good fresh chilli of maturity, the foreign material such as blade of grass of removing bush redpepper stem, leaf and sneaking into;

2. clean, draining: after cleaning, web plate draining is to surperficial anhydrous droplet;

3. removing handle, going the base of a fruit, cutting is iblet size, adds the soft water of 3 times of capsicum quality, and beater is beaten as capsicum slurry;

2. allotment: add the salt of capsicum slurry weight 3%, 2% white sugar, 1% lemon juice to mix;

3. fermentation: adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation;

(1) add bacterium liquid, sealing;

(2) control temperature at 38 ℃ of prior fermentations that carry out 13 hours, control subsequently temperature and carry out after fermentation in 35 hours at 37-38 ℃; Seal of vessel between whole yeast phase, after fermentation ends, sterilization sealing is stand-by;

The suitable addition of described bacterial classification is: lactic acid bacteria 2%, and Lactobacillus plantarum 1%, the capsicum of take slurry weight is basis.

Described capsicum is: in red rice green pepper, line capsicum at least one;

Described diced beef preparation method comprises the steps:

Beef is cut into inch strips after cleaning, the salt gradation of beef weight 1% is sprinkled upon to tumbling 3min on beef, add 3 times of preserved materials of beef weight to pickle below 4hr at 4 ℃, be cut into 0.5cm beef granules, add beef mushroom enzymolysis liquid and preserved materials to beat along a direction, after absorbing completely, add rapidly olive oil to mix thoroughly, and add maltodextrin to mix thoroughly, quick-frozen is to-6--8 ℃.The siritch of 3 times of beef weight is heated to 190 degree, and lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, and adding beef granules to fry soon 2-5min, to make diced beef standby;

Described beef mushroom enzymolysis liquid and preserved materials addition are 15% of beef weight;

Described beef mushroom enzymolysis liquid: preserved materials=1:2;

Described preserved materials comprises that the raw material of following parts by weight forms: 1 part of salt, 2 parts of pulp, 1 part of fruit juice, 4 parts, soy sauce of mixing, 1 part of white sugar, 2 parts, pepper, 2 parts, Chinese prickly ash, 1 part of five-spice powder, 1 part, dried orange peel powder, 3 parts of thick chilli sauce;

Described pulp mass ratio is: lemon: apple=2:1;

Described juice quality ratio is: AJC: Chinese gooseberry inspissated juice=1:1;

Described beef mushroom enzymolysis liquid adopts this area conventional method preparation;

The preparation method that Islamic mushroom-contained beef paste is provided simultaneously, comprises the steps:

(1) get the raw materials ready:

Ginger, green onion, garlic clean that to be chopped into 0.5cm left and right size particles standby;

Dried thin mushroom, manually chooses impurity elimination, cleans, and 2 times of 70 ℃ of emerge in worm water 30min, are cooled to rapidly normal temperature, rub into 0.5cm size particles standby;

The artificial impurity elimination of chilli, remove handle, clear water cleans, and with making green pepper machine, to be broken into the big or small sheet of 1cm standby;

(2) mix frying:

Vegetable oil is heated to 140 degree, lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, add chilli to continue frying 2 minutes, add thick chilli sauce frying 2-3 minute, add mushroom frying 5-6 minute, add the diced beef frying preparing about 2 minutes, add successively salt, white granulated sugar, spice, the frying of mixing soy sauce 5 minutes.

(3) hot filling:

Maintenance product temperature is filling more than 65 degree.

Embodiment 4

An Islamic mushroom-contained beef paste, comprises that the raw material of following parts by weight forms: vegetable oil 200, diced beef 60, chilli 12, thick chilli sauce 5, mushroom 30, garlic 20, green onion 4, ginger 8, edible salt 6, mixing soy sauce 2, white granulated sugar 3, Chinese prickly ash 2, spice 2;

Described spice comprises that the raw material of following parts by weight forms: 0.5 part of spiceleaf, 0.1 part of peppermint, 0.5 part, pepper, 1 part of anise, 0.5 part, cassia bark, 0.2 part, cardamom; After microwave drying, pulverize;

Described mixing soy sauce is comprised of the raw material of following parts by weight: dark soy sauce: sauce for braising: light soy sauce: taste is extremely fresh=and 1:1:1:0.2;

Described thick chilli sauce preparation method is as follows:

1. raw material is processed:

1. choose impurity elimination: select the good fresh chilli of maturity, the foreign material such as blade of grass of removing bush redpepper stem, leaf and sneaking into;

2. clean, draining: after cleaning, web plate draining is to surperficial anhydrous droplet;

3. removing handle, going the base of a fruit, cutting is iblet size, adds the soft water of 3 times of capsicum quality, and beater is beaten as capsicum slurry;

2. allotment: add the salt of capsicum slurry weight 3%, 2% white sugar, 1% lemon juice to mix;

3. fermentation: adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation;

(1) add bacterium liquid, sealing;

(2) control temperature at 40 ℃ of prior fermentations that carry out 13 hours, control subsequently temperature and carry out after fermentation in 40 hours at 37-38 ℃; Seal of vessel between whole yeast phase, after fermentation ends, sterilization sealing is stand-by;

The suitable addition of described bacterial classification is: lactic acid bacteria 1%, and Lactobacillus plantarum 2%, the capsicum of take slurry weight is basis.

Described capsicum is: red rice green pepper: line capsicum=2:1;

Described diced beef preparation method comprises the steps:

Beef is cut into inch strips after cleaning, the salt gradation of beef weight 2% is sprinkled upon to tumbling 3min on beef, add 2 times of preserved materials of beef weight to pickle below 5hr at 4 ℃, be cut into 51cm beef granules, add beef mushroom enzymolysis liquid and preserved materials to beat along a direction, after absorbing completely, add rapidly olive oil to mix thoroughly, and add maltodextrin to mix thoroughly, quick-frozen is to-6--8 ℃.The siritch of 3 times of beef weight is heated to 190 degree, and lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, and adding beef granules to fry soon 2-5min, to make diced beef standby;

Described beef mushroom enzymolysis liquid and preserved materials addition are 20% of beef weight;

Described beef mushroom enzymolysis liquid: preserved materials=3:1;

Described preserved materials comprises that the raw material of following parts by weight forms: 1 part of salt, 5 parts of pulp, 1 part of fruit juice, 5 parts, soy sauce of mixing, 2 parts of white sugar, 2 parts, pepper, 3 parts, Chinese prickly ash, 1 part of five-spice powder, 1 part, dried orange peel powder, 3 parts of thick chilli sauce;

Described pulp mass ratio is: lemon: apple: watermelon=2:0.5:1;

Described juice quality ratio is: concentrated medlar juice: red date inspissated juice: AJC=0.5:1:2.

Described beef mushroom enzymolysis liquid is adopted preparation with the following method:

Mushroom is processed: select dried thin mushroom, clean up, 2 times of 70 ℃ of emerge in worm water 30min, are cooled to rapidly normal temperature, and the water of bubble mushroom retains, and when enzymolysis, uses;

Be refrigerated to-1-1 ℃ after beef cleans, rub together with mushroom, the water (comprising bubble mushroom water) that adds 2 times of weight of mixed material, the gap of adjusting colloid mill stator and rotor is 80 microns, colloid mill flow-control is 0.2 ton/hour and makes mixing gravy, adjusting pH is 9, add the trypsase of gravy weight 0.2% and 0.1% alkali protease, 40 ℃ of mixed enzymolysis 2h, adjust pH to 6.0, are warming up to 52 ℃, the food flavor enzyme enzymolysis 4h that adds gravy weight 0.3%, the enzyme that goes out, homogeneous, concentration makes solid content reach 45%.

The preparation method that Islamic mushroom-contained beef paste is provided simultaneously, comprises the steps:

(1) get the raw materials ready:

Ginger, green onion, garlic clean that to be chopped into 0.5cm left and right size particles standby;

Fresh mushroom is manually chosen impurity elimination, and cleaning rubbing is that 0.5cm size particles is standby;

The artificial impurity elimination of chilli, remove handle, clear water cleans, and with making green pepper machine, to be broken into the big or small sheet of 1cm standby;

(2) mix frying:

Vegetable oil is heated to 150 degree, lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, add chilli to continue frying 2 minutes, add thick chilli sauce frying 2-3 minute, add mushroom frying 5-6 minute, add the diced beef frying preparing about 2 minutes, add successively salt, white granulated sugar, spice, the frying of mixing soy sauce 5 minutes.

(3) hot filling:

Maintenance product temperature is filling more than 65 degree.

Embodiment 5

An Islamic mushroom-contained beef paste, comprises that the raw material of following parts by weight forms: vegetable oil 250, diced beef 80, chilli 15, thick chilli sauce 6, mushroom 40, garlic 28, green onion 8, ginger 10, edible salt 15, mixing soy sauce 0.3, white granulated sugar 3, Chinese prickly ash 1, spice 0.1.

Described spice comprises that the raw material of following parts by weight forms: 0.5 part of spiceleaf, 0.1 part of peppermint, 0.5 part, pepper, 1 part of anise, 0.5 part, cassia bark, 0.2 part, cardamom, 0.5 part of dried orange peel, 0.2 part of tsaoko, 0.2 part of fructus amomi, 0.1 part of kaempferia galamga, 0.1 part of the root of Dahurain angelica; After microwave drying, pulverize;

Described mixing soy sauce is comprised of the raw material of following parts by weight: dark soy sauce: sauce for braising: light soy sauce: taste is extremely fresh=and 2:1:3:0.5;

Described thick chilli sauce preparation method is as follows:

1. raw material is processed:

1. choose impurity elimination: select the good fresh chilli of maturity, the foreign material such as blade of grass of removing bush redpepper stem, leaf and sneaking into;

2. clean, draining: after cleaning, web plate draining is to surperficial anhydrous droplet;

3. removing handle, going the base of a fruit, cutting is iblet size, adds the soft water of 2.5 times of capsicum quality, and beater is beaten as capsicum slurry;

2. allotment: add the salt of capsicum slurry weight 2.5%, 1.5% white sugar, 1% lemon juice to mix;

3. fermentation: adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation;

(1) add bacterium liquid, sealing;

(2) control temperature at 38 ℃ of prior fermentations that carry out 14 hours, control subsequently temperature and carry out after fermentation in 30 hours at 37-38 ℃; Seal of vessel between whole yeast phase, after fermentation ends, sterilization sealing is stand-by;

The suitable addition of described bacterial classification is: lactic acid bacteria 1%, and Lactobacillus plantarum 1%, the capsicum of take slurry weight is basis.

Described capsicum is: red rice green pepper: line capsicum=1:3;

Described diced beef preparation method comprises the steps:

Beef is cut into inch strips after cleaning, the salt gradation of beef weight 2% is sprinkled upon to tumbling 5min on beef, add 3 times of preserved materials of beef weight to pickle below 6hr at 4 ℃, be cut into 1cm beef granules, add beef mushroom enzymolysis liquid and preserved materials to beat along a direction, after absorbing completely, add rapidly olive oil to mix thoroughly, and add maltodextrin to mix thoroughly, quick-frozen is to-6--8 ℃.The siritch of 3 times of beef weight is heated to 200 degree, and lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, and adding beef granules to fry soon 2-5min, to make diced beef standby;

Described beef mushroom enzymolysis liquid and preserved materials addition are 20% of beef weight;

Described beef mushroom enzymolysis liquid: preserved materials=1:1;

Described preserved materials comprises that the raw material of following parts by weight forms: 2 parts of salt, 10 parts of pulp, 1 part of fruit juice, 10 parts, soy sauce of mixing, 3 parts of white sugar, 3 parts, pepper, 4 parts, Chinese prickly ash, 2 parts of five-spice powders, 2 parts, dried orange peel powder, 3 parts of thick chilli sauce;

Described pulp mass ratio is: apple: grape: pears: peach=2:0.5:1:1;

Described fruit juice is Chinese gooseberry inspissated juice;

Described beef mushroom enzymolysis liquid is adopted preparation with the following method:

Mushroom is processed: select dried thin mushroom, clean up, 2 times of 80 ℃ of emerge in worm water 30min, are cooled to rapidly normal temperature, and the water of bubble mushroom retains, and when enzymolysis, uses;

Be refrigerated to-1-1 ℃ after beef cleans, rub together with mushroom, the water (comprising bubble mushroom water) that adds 2 times of weight of mixed material, the gap of adjusting colloid mill stator and rotor is 100 microns, colloid mill flow-control is 0.2 ton/hour and makes mixing gravy, adjusting pH is 10, add the trypsase of gravy weight 0.25% and 0.05% alkali protease, 42 ℃ of mixed enzymolysis 2h, adjust pH to 6.5, are warming up to 58 ℃, the food flavor enzyme enzymolysis 4h that adds gravy weight 0.3%, the enzyme that goes out, homogeneous, concentration makes solid content reach 40%.

The preparation method that Islamic mushroom-contained beef paste is provided simultaneously, comprises the steps:

(1) get the raw materials ready:

Ginger, green onion, garlic clean that to be chopped into 0.5cm left and right size particles standby;

Dried thin mushroom, manually chooses impurity elimination, cleans 1.5 times of 75 ℃ of emerge in worm water 30min, is cooled to rapidly normal temperature, rub into 0.5cm size particles standby;

The artificial impurity elimination of chilli, remove handle, clear water cleans, and with making green pepper machine, to be broken into the big or small sheet of 1cm standby;

(2) mix frying:

Vegetable oil is heated to 160 degree, lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, add chilli to continue frying 2 minutes, add thick chilli sauce frying 2-3 minute, add mushroom frying 5-6 minute, add the diced beef frying preparing about 2 minutes, add successively salt, white granulated sugar, spice, the frying of mixing soy sauce 5 minutes.

(3) hot filling:

Maintenance product temperature is filling more than 65 degree.

Embodiment 6

An Islamic mushroom-contained beef paste, comprises that the raw material of following parts by weight forms: vegetable oil 300, diced beef 100, chilli 20, thick chilli sauce 10, mushroom 60, garlic 50, green onion 10, ginger 0, edible salt 10, mixing soy sauce 3, white granulated sugar 5, Chinese prickly ash 2, spice 3;

Described spice comprises that the raw material of following parts by weight forms: 0.5 part of spiceleaf, 0.1 part of peppermint, 0.5 part, pepper, 1 part of anise, 0.5 part, cassia bark, 0.2 part, cardamom, 0.5 part of dried orange peel, 0.2 part of tsaoko, 0.2 part of fructus amomi, 0.1 part of kaempferia galamga, 0.1 part of the root of Dahurain angelica; After microwave drying, pulverize;

Described mixing soy sauce is comprised of the raw material of following parts by weight: dark soy sauce: sauce for braising: light soy sauce: taste is extremely fresh=and 2:1:3:0.5;

Described thick chilli sauce preparation method is as follows:

1. raw material is processed:

1. choose impurity elimination: select the good fresh chilli of maturity, the foreign material such as blade of grass of removing bush redpepper stem, leaf and sneaking into;

2. clean, draining: after cleaning, web plate draining is to surperficial anhydrous droplet;

3. removing handle, going the base of a fruit, cutting is iblet size, adds the soft water of 3 times of capsicum quality, and beater is beaten as capsicum slurry;

2. allotment: add the salt of capsicum slurry weight 2%, 2% white sugar, 1% lemon juice to mix;

3. fermentation: adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation;

(1) add bacterium liquid, sealing;

(2) control temperature at 40 ℃ of prior fermentations that carry out 15 hours, control subsequently temperature and carry out after fermentation in 40 hours at 37-38 ℃; Seal of vessel between whole yeast phase, after fermentation ends, sterilization sealing is stand-by;

The suitable addition of described bacterial classification is: lactic acid bacteria 2%, and Lactobacillus plantarum 2%, the capsicum of take slurry weight is basis.

Described capsicum is: red rice green pepper: line capsicum=2:1;

Described diced beef preparation method comprises the steps:

Beef is cut into inch strips after cleaning, the salt gradation of beef weight 2% is sprinkled upon to tumbling 5min on beef, add 3 times of preserved materials of beef weight to pickle below 6hr at 4 ℃, be cut into 1cm beef granules, add beef mushroom enzymolysis liquid and preserved materials to beat along a direction, after absorbing completely, add rapidly olive oil to mix thoroughly, and add maltodextrin to mix thoroughly, quick-frozen is to-6--8 ℃.The siritch of 3 times of beef weight is heated to 190 degree, and lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, and adding beef granules to fry soon 2-5min, to make diced beef standby;

Described beef mushroom enzymolysis liquid and preserved materials addition are 15% of beef weight;

Described beef mushroom enzymolysis liquid: preserved materials=1:2;

Described preserved materials comprises that the raw material of following parts by weight forms: 1 part of salt, 6 parts of pulp, 2 parts of fruit juice, 6 parts, soy sauce of mixing, 2 parts of white sugar, 3 parts, pepper, 4 parts, Chinese prickly ash, 2 parts of five-spice powders, 1 part, dried orange peel powder, 3 parts of thick chilli sauce;

Described pulp mass ratio is: lemon: apple: pears: muskmelon: peach=2:1:0.5:0.8:1;

Described juice quality ratio is: concentrated medlar juice: AJC=0.5:2.

Described beef mushroom enzymolysis liquid is adopted preparation with the following method:

Mushroom is processed: select dried thin mushroom, clean up, 2 times of 60 ℃ of emerge in worm water 30min, are cooled to rapidly normal temperature, and the water of bubble mushroom retains, and when enzymolysis, uses;

Be refrigerated to-1-1 ℃ after beef cleans, rub together with mushroom, the water (comprising bubble mushroom water) that adds 2 times of weight of mixed material, the gap of adjusting colloid mill stator and rotor is 120 microns, colloid mill flow-control is 0.3 ton/hour and makes mixing gravy, adjusting pH is 8, add the trypsase of gravy weight 0.2% and 0.1% alkali protease, 45 ℃ of mixed enzymolysis 1h, adjust pH to 6.5, are warming up to 58 ℃, the food flavor enzyme enzymolysis 4h that adds gravy weight 0.3%, the enzyme that goes out, homogeneous, concentration makes solid content reach 55%.

The preparation method that Islamic mushroom-contained beef paste is provided simultaneously, comprises the steps:

(1) get the raw materials ready:

Ginger, green onion, garlic clean that to be chopped into 0.5cm left and right size particles standby;

Dried thin mushroom, manually chooses impurity elimination, cleans, and 2 times of 80 ℃ of emerge in worm water 20min, are cooled to rapidly normal temperature, rub into 0.5cm size particles standby;

The artificial impurity elimination of chilli, remove handle, clear water cleans, and with making green pepper machine, to be broken into the big or small sheet of 1cm standby;

(2) mix frying:

Vegetable oil is heated to 140 degree, lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, add chilli to continue frying 2 minutes, add thick chilli sauce frying 2-3 minute, add mushroom frying 5-6 minute, add the diced beef frying preparing about 2 minutes, add successively salt, white granulated sugar, spice, the frying of mixing soy sauce 5 minutes.

(3) hot filling:

Maintenance product temperature is filling more than 65 degree.

Contrast experiment:

With the Islamic mushroom-contained beef paste of embodiment 6 and commercially available mushroom beef paste, taste contrast experiment, set up experimental group and control group separately, every group of 50 people, marking after tasting, sensory evaluation standards of grading are in Table 1, according to table 1 weight, by hundred-mark system sub-item, set score value, draw projects score, calculate projects average mark, be added to obtain 50 parts of marking tables grand average after average.Scoring rating result is in Table 2.

Table 1 mushroom beef paste sensory evaluation standards of grading

Table 2 scoring rating result

From above experimental result: the Islamic mushroom-contained beef paste of the present invention is all obviously better than commercially available similar mushroom beef paste from each side such as color and luster, fragrance, smell, flavour, tissue morphology, mouthfeels.Color and luster homogeneous, gloss, glossy, sauce body is evenly fine and smooth, thickness appropriateness, takes into account the each side requirements such as nutrition, taste, color and luster, and craft science is reasonable, beef flavor, mushroom fragrance, thick chilli sauce fragrance, spice fragrance etc. are all fragrant harmonious, can obviously chew meat grain and mushroom grain, the crisp strength of chewing again of mouthfeel, numb, peppery, salty, sweet, fresh, fragrant, all tastes and attainments, with conspicuous characteristics, and energy flavouring increases fresh, and fresh fragrance is beautiful, unique flavor.

Claims (10)

1. an Islamic mushroom-contained beef paste, comprises that the raw material of following parts by weight forms: vegetable oil 30-300, diced beef 10-100, chilli 2-20, thick chilli sauce 2-10, mushroom 20-60, garlic 2-50, green onion 1-10, ginger 1-20, edible salt 2-15, mixing soy sauce 0.3-3, white granulated sugar 1-5, Chinese prickly ash 0.8-2, spice 0.1-5;
Described spice comprises that the raw material of following parts by weight forms: 0.5 part of spiceleaf, 0.1 part of peppermint, 0.5 part, pepper, 1 part of anise, 0.5 part, cassia bark, 0.2 part, cardamom, after microwave drying, pulverize;
It is characterized in that, described diced beef preparation method comprises the steps:
Beef is cut into inch strips after cleaning, the salt gradation of beef weight 1-2% is sprinkled upon to tumbling 2-5min on beef, add 1-3 times of preserved materials to pickle below 3-6hr at 4 ℃, be cut into 0.5-1cm beef granules, add beef mushroom enzymolysis liquid and preserved materials to beat along a direction, after absorbing completely, add rapidly olive oil to mix thoroughly, and add maltodextrin to mix thoroughly, quick-frozen is to-6--8 ℃; Beef weight 2-3 siritch is doubly heated to 180-200 degree, and lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, and adding beef granules to fry soon 2-5min, to make diced beef standby;
Described beef mushroom enzymolysis liquid and preserved materials addition are the 10-20% of beef weight;
Described beef mushroom enzymolysis liquid: preserved materials=1-3:1-2.
2. Islamic mushroom-contained beef paste according to claim 1, is characterized in that, described beef mushroom enzymolysis liquid preparation method is as follows:
Mushroom is processed: select dried thin mushroom, clean up, 1-2 times of 60-80 ℃ of emerge in worm water 20-40min, is cooled to rapidly normal temperature, and the water of bubble mushroom retains, and when enzymolysis, uses;
Be refrigerated to-1-1 ℃ after beef cleans, rub together with mushroom, the water that adds mixed material 1-2 times weight, comprising bubble mushroom water, the gap of adjusting colloid mill stator and rotor is 60~120 microns, colloid mill flow-control is 0.1~0.3 ton/hour and makes mixing gravy, adjustment pH is 8-10, add and mix the trypsase of gravy weight 0.1-0.25% and the alkali protease of 0.05-0.1%, 37-45 ℃ of mixed enzymolysis 1-2h, adjust pH to 5-6.5, be warming up to 50-58 ℃, add the food flavor enzyme enzymolysis 3-4h that mixes gravy weight 0.2-0.3%, enzyme goes out, homogeneous, concentration makes solid content reach 30-55%.
3. Islamic mushroom-contained beef paste according to claim 1, it is characterized in that, described preserved materials comprises that the raw material of following parts by weight forms: salt 1-2 part, pulp 0-10 part, fruit juice 1-2 part, mixing soy sauce 3-10 part, white sugar 1-3 part, pepper 1-3 part, Chinese prickly ash 1-4 part, five-spice powder 1-2 part, dried orange peel powder 1-2 part, thick chilli sauce 1-3 part.
4. Islamic mushroom-contained beef paste according to claim 3, is characterized in that, described pulp is at least one in lemon, apple, grape, pears, watermelon, muskmelon, peach; Described fruit juice is at least one in concentrated medlar juice, red date inspissated juice, AJC, Chinese gooseberry inspissated juice.
5. Islamic mushroom-contained beef paste according to claim 1, is characterized in that, described thick chilli sauce preparation method is as follows:
Raw material is processed:
1. choose impurity elimination: select the good fresh chilli of maturity, the foreign material such as blade of grass of removing bush redpepper stem, leaf and sneaking into;
2. clean, draining: after cleaning, web plate draining is to surperficial anhydrous droplet;
3. removing handle, going the base of a fruit, cutting is iblet size, adds capsicum quality 2-3 soft water doubly, and beater is beaten as capsicum slurry;
Allotment: add the salt of capsicum slurry weight 2-3%, the white sugar of 1-2%, 1% lemon juice to mix;
Fermentation: adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation;
(1) add bacterium liquid, sealing;
(2) control temperature at 36-40 ℃ of prior fermentation that carries out 12-15 hour, control subsequently temperature and carry out after fermentation in 30-40 hour at 37-38 ℃; Seal of vessel between whole yeast phase, after fermentation ends, sterilization sealing is stand-by;
The suitable addition of described bacterial classification is: lactic acid bacteria 1-2%, Lactobacillus plantarum 1-2%, with capsicum slurry weighing scale.
6. Islamic mushroom-contained beef paste according to claim 1, is characterized in that, described spice also comprises dried orange peel 0.5-0.8 part, 0.2 part of tsaoko, 0.2 part of fructus amomi, 0.1 part of kaempferia galamga, 0.1 part of the root of Dahurain angelica.
7. Islamic mushroom-contained beef paste according to claim 1, is characterized in that, described mixing soy sauce is comprised of the raw material of following parts by weight: dark soy sauce: sauce for braising: light soy sauce: taste is extremely fresh=and 1-2:1:1-3:0.2-0.5.
8. Islamic mushroom-contained beef paste according to claim 1, is characterized in that, by the method comprising the steps, is prepared:
(1) get the raw materials ready:
Ginger, green onion, garlic clean that to be chopped into 0.5cm left and right size particles standby;
Mushroom is manually chosen impurity elimination, and after cleaning, rubbing is that 0.5cm size particles is standby;
The artificial impurity elimination of chilli, remove handle, clear water cleans, and with making green pepper machine, to be broken into the big or small sheet of 1cm standby;
(2) mix frying:
Vegetable oil is heated to 130-160 degree, lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, add chilli to continue frying 2 minutes, add thick chilli sauce frying 2-3 minute, add mushroom frying 5-6 minute, add the diced beef frying preparing about 2 minutes, add successively salt, white granulated sugar, spice, the frying of mixing soy sauce 5 minutes;
(3) hot filling:
Maintenance product temperature is filling more than 65 degree.
9. the method for preparing Islamic mushroom-contained beef paste described in claim 1-8, comprises the steps:
(1) get the raw materials ready:
Ginger, green onion, garlic clean that to be chopped into 0.5cm left and right size particles standby;
Mushroom is manually chosen impurity elimination, and after cleaning, rubbing is that 0.5cm size particles is standby;
The artificial impurity elimination of chilli, remove handle, clear water cleans, and with making green pepper machine, to be broken into the big or small sheet of 1cm standby;
(2) mix frying:
Vegetable oil is heated to 130-160 degree, lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, add chilli to continue frying 2 minutes, add thick chilli sauce frying 2-3 minute, add mushroom frying 5-6 minute, add the diced beef frying preparing about 2 minutes, add successively salt, white granulated sugar, spice, the frying of mixing soy sauce 5 minutes;
(3) hot filling:
Maintenance product temperature is filling more than 65 degree;
Described Islamic mushroom-contained beef paste comprises that the raw material of following parts by weight forms: vegetable oil 30-300, diced beef 10-100, chilli 2-20, thick chilli sauce 2-10, mushroom 20-60, garlic 2-50, green onion 1-10, ginger 1-20, edible salt 2-15, mixing soy sauce 0.3-3, white granulated sugar 1-5, Chinese prickly ash 0.8-2, spice 0.1-5;
Described spice comprises that the raw material of following parts by weight forms: 0.5 part of spiceleaf, 0.1 part of peppermint, 0.5 part, pepper, 1 part of anise, 0.5 part, cassia bark, 0.2 part, cardamom, after microwave drying, pulverize.
10. the preparation method of Islamic mushroom-contained beef paste according to claim 9, is characterized in that, described diced beef preparation method comprises the steps:
Beef is cut into inch strips after cleaning, the salt gradation of beef weight 1-2% is sprinkled upon to tumbling 2-5min on beef, add 1-3 times of preserved materials to pickle below 3-6hr at 4 ℃, be cut into 0.5-1cm beef granules, add beef mushroom enzymolysis liquid and preserved materials to beat along a direction, after absorbing completely, add rapidly olive oil to mix thoroughly, and add maltodextrin to mix thoroughly, quick-frozen is to-6--8 ℃; Beef weight 2-3 siritch is doubly heated to 180-200 degree, and lower ginger, Chinese prickly ash, green onion, garlic are fried fragrant, and adding beef granules to fry soon 2-5min, to make diced beef standby;
Described beef mushroom enzymolysis liquid and preserved materials addition are the 10-20% of beef weight;
Described beef mushroom enzymolysis liquid: preserved materials=1-3:1-2.
CN201410380845.8A 2014-08-05 2014-08-05 A kind of Islamic mushroom-contained beef paste and preparation method thereof CN104172127B (en)

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CN104489625A (en) * 2014-12-16 2015-04-08 叶县伊帆清真食品有限公司 Preparation process of mushroom sauce
CN104543652A (en) * 2015-01-06 2015-04-29 北京蜜蜂堂生物医药股份有限公司 Maca pollen and preparation method for maca pollen
CN104643115A (en) * 2015-03-10 2015-05-27 南阳师范学院 Spiced beef ultrafine instant composite powder and preparation method
CN104705626A (en) * 2015-03-18 2015-06-17 郑雨杰 Curing method of beef and mustard sauce
CN104757580A (en) * 2015-04-16 2015-07-08 金陵科技学院 Preparation method of enzyme digested pigeon meat paste
CN104905234A (en) * 2015-07-01 2015-09-16 西北民族大学 Halal plateau red meat sauce containing highland barleys and fermented soya beans and process method
CN104905302A (en) * 2015-07-01 2015-09-16 西北民族大学 Muslim highland beef and button sauce containing cumin and broad beans and processing method thereof
CN105029145A (en) * 2015-06-18 2015-11-11 广西大学 Corn brand smut fungi cherry jam and preparation method thereof
CN105077177A (en) * 2015-07-07 2015-11-25 西北民族大学 Islamic highland beef and mutton paste containing potentilla anserina and Chinese wolfberries and processing method
CN105146488A (en) * 2015-09-14 2015-12-16 徐州工程学院 Preparation method of fermented meat paste
CN105192650A (en) * 2015-09-21 2015-12-30 贵州龙膳香坊食品有限公司 Olive oil minced beef chili sauce and production method thereof
CN105942467A (en) * 2016-05-27 2016-09-21 彭展忠 Preparation method of pulp beef paste
CN105995930A (en) * 2016-05-27 2016-10-12 彭展忠 Preparation method of nutrient-rich beef paste
CN106307435A (en) * 2016-11-08 2017-01-11 四川望红食品有限公司 Convenient spicy and hot spare rib noodles seasoning and production method thereof
CN106387840A (en) * 2016-08-29 2017-02-15 黎志春 Processing method of mushroom smoked meat paste
CN106616864A (en) * 2016-11-15 2017-05-10 安徽味仙食品有限公司 Preparation method for shiitake mushroom beef paste
CN106666315A (en) * 2017-03-22 2017-05-17 北京联合大学 Meat juice beverage and processing method thereof
CN106798306A (en) * 2017-01-18 2017-06-06 安徽鸡笼山食品有限公司 It is a kind of can strengthen immunity thick chilli sauce and preparation method thereof
CN107019197A (en) * 2017-04-18 2017-08-08 阜阳九珍食品有限公司 The processing method that steamed bun sauce dips in a kind of farmers'
CN107156782A (en) * 2017-04-01 2017-09-15 安徽味仙食品有限公司 A kind of preparation method of aromatic beef paste
CN107279933A (en) * 2017-07-24 2017-10-24 武汉华纳联合药业有限公司 One kind is containing medium chain fatty acid and Ou meter coffees 3, the Europe rice flavoring of coffee 6 and its preparation method and purposes
CN107510030A (en) * 2017-07-19 2017-12-26 安徽味仙食品有限公司 A kind of Chinese toon beef paste and preparation method thereof

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Cited By (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489625A (en) * 2014-12-16 2015-04-08 叶县伊帆清真食品有限公司 Preparation process of mushroom sauce
CN104543652A (en) * 2015-01-06 2015-04-29 北京蜜蜂堂生物医药股份有限公司 Maca pollen and preparation method for maca pollen
CN104643115A (en) * 2015-03-10 2015-05-27 南阳师范学院 Spiced beef ultrafine instant composite powder and preparation method
CN104643115B (en) * 2015-03-10 2018-05-01 南阳师范学院 Spicy beef super-micro instant composite powder and preparation method thereof
CN104705626A (en) * 2015-03-18 2015-06-17 郑雨杰 Curing method of beef and mustard sauce
CN104757580A (en) * 2015-04-16 2015-07-08 金陵科技学院 Preparation method of enzyme digested pigeon meat paste
CN105029145A (en) * 2015-06-18 2015-11-11 广西大学 Corn brand smut fungi cherry jam and preparation method thereof
CN104905302A (en) * 2015-07-01 2015-09-16 西北民族大学 Muslim highland beef and button sauce containing cumin and broad beans and processing method thereof
CN104905234A (en) * 2015-07-01 2015-09-16 西北民族大学 Halal plateau red meat sauce containing highland barleys and fermented soya beans and process method
CN105077177A (en) * 2015-07-07 2015-11-25 西北民族大学 Islamic highland beef and mutton paste containing potentilla anserina and Chinese wolfberries and processing method
CN105146488A (en) * 2015-09-14 2015-12-16 徐州工程学院 Preparation method of fermented meat paste
CN105192650A (en) * 2015-09-21 2015-12-30 贵州龙膳香坊食品有限公司 Olive oil minced beef chili sauce and production method thereof
CN105995930A (en) * 2016-05-27 2016-10-12 彭展忠 Preparation method of nutrient-rich beef paste
CN105942467A (en) * 2016-05-27 2016-09-21 彭展忠 Preparation method of pulp beef paste
CN106387840A (en) * 2016-08-29 2017-02-15 黎志春 Processing method of mushroom smoked meat paste
CN106307435A (en) * 2016-11-08 2017-01-11 四川望红食品有限公司 Convenient spicy and hot spare rib noodles seasoning and production method thereof
CN106616864A (en) * 2016-11-15 2017-05-10 安徽味仙食品有限公司 Preparation method for shiitake mushroom beef paste
CN106798306A (en) * 2017-01-18 2017-06-06 安徽鸡笼山食品有限公司 It is a kind of can strengthen immunity thick chilli sauce and preparation method thereof
CN106666315A (en) * 2017-03-22 2017-05-17 北京联合大学 Meat juice beverage and processing method thereof
CN107156782A (en) * 2017-04-01 2017-09-15 安徽味仙食品有限公司 A kind of preparation method of aromatic beef paste
CN107019197A (en) * 2017-04-18 2017-08-08 阜阳九珍食品有限公司 The processing method that steamed bun sauce dips in a kind of farmers'
CN107510030A (en) * 2017-07-19 2017-12-26 安徽味仙食品有限公司 A kind of Chinese toon beef paste and preparation method thereof
CN107279933A (en) * 2017-07-24 2017-10-24 武汉华纳联合药业有限公司 One kind is containing medium chain fatty acid and Ou meter coffees 3, the Europe rice flavoring of coffee 6 and its preparation method and purposes

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